Hanger steak/onglet

Hi there, I’m planning on doing steak frites next weekend. Anyone got any tips on time and temp to sous vide hanger steak?

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brian_martin2001

132°F for 36-48 hours is what i usually do hanger steak for

The_London_Glutton_238897

Wow longer than I thought but that’s great, thank you

Brandon_Byrd_40557

CS recommends 4 hours at your normal "medium rare, medium, medium well" SV temp range. I've never done an extended cook on a hanger, but like the results after just a few hours.

The_London_Glutton_238897

Thank you!

brian_martin2001

@Lorraine_Esterling_1040639 @Nell_Welch_345007 #SPAM

topazann_1246699

my go-to for NewYork Strip or Ribeye...

Vacuum seal with salt/pepper/seasonings then drop in the sous @130 for 4-8 hours.

No rest, quick sear on the cast iron with peanut oil then rest for 5 minutes and serve. Makes a perfect steak for us every time.

Use this site for timings: http://www.douglasbaldwin.com/sous-vide.html#Beef

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